These cookies remind me of the typical classic chocolate cookies my parents made at their bakery on weekends. They are super simple, delicious, chewy but slightly crispy on the outside. They are done in less than half-hour and you just need basic ingredients that for sure you already have at home.
Let’s go!
Gluten-free*, Nut-free, Vegan
Time: 20 min
Yield: 25-30 cookies
Ingredients
2 cups (250 gr) all purpose flour, gluten-free if necessary
1 tsp baking powder
1 tsp baking soda
1/2 cup (100 gr) brown sugar
1/2 cup (100 gr) white sugar
1/2 cup (125 ml) vegetable oil
1/4 cup (60 ml) vegetable milk
1 cup (150 gr) chocolate chips
Directions
1. Combine the flour, baking powder, baking soda and salt in a large bowl.
2. In another bowl, combine the coconut sugar, regular sugar, oil and milk. Whisk until smooth.
3. Add the flour mixture to the sugar mixture, and stir just until combined. Fold in the chocolate chips.
4. Make balls and place them onto your prepared lined baking sheet and place them in your fridge for at least 1 hr before baking. Preheat the oven to 180C and bake for about 15 min, until they start to turn golden.
By the way…
Store these cookies in an airtight container or mason jar.
You can also freeze the uncooked dough in a sealed container for up to 15 days. Whenever you want to bake them allow them to come up to room temperature for 20 min before baking.
If you want to freeze the cookies after baked, you can store them in an airtight container, and then leave them at room temperature until defrosted. Then you can warm them up in the oven for 1 to 2 min at 180 C
